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  4. Estofado de Tempeh con Kombu, Jengibre y Mugi Miso| Cocina con Sentido

Estofado de Tempeh con Kombu, Jengibre y Mugi Miso| Cocina con Sentido

  • February 16, 2020
  • Recipes
    • tempeh
    • cocina con sentido
    • alf mota
Estofado de Tempeh con Kombu, Jengibre y Mugi Miso| Cocina con Sentido

Receta Estofado de Tempeh Mimasa

INGREDIENTES

  • 120 gr de Tempeh cortado a dados medianos
  • Aceite de Sésamo
  • 2 zanahorias grandes
  • 3 gr de alga Kombu 
  • 6 champiñones cortados a cuartos
  • ½ puerro
  • ½ pimiento rojo cortado a dados grandes
  • Sal Marina
  • 1 cp de Jengibre en Polvo
  • 1 CS de Mugi Miso 
  • Cebollino fresco picado
  • Semillas de sésamo
  • Agua
  • 1 taza de Trigo Sarraceno cocido

PREPARACIÓN

  1. Lavar y escurrir las semillas de sésamo. Tostarlas ligeramente en una sartén sin aceite y reservarlas.
  2. Marcar los dados de tempeh en la plancha con un poco de aceite de sésamo por todos los lados y reservar.
  3. Cortar la zanahoria y el puerro con el método rodado y reservar por separado.
  4. En una olla baja colocar en el centro el trozo de alga kombu lavada y alrededor las zanahorias, el puerro, los champiñones y el pimiento rojo.
  5. Condimentar con una pizca generosa de sal marina y cubrir el fondo de la olla con un dedo de agua. Tapar y cocinar a fuego suave durante unos 12 minutos.
  6. Añadir los dados de tempeh por encima del estofado de verduras y tapar, cocinar a fuego suave durante otros 5 minutos
  7. En un bol mezclar el Mugi miso con el jengibre, un poco de agua tibia y un par de cucharadas de aceite de sésamo, hasta que forme una salsa fluida.
  8. Condimentar el estofado con la salsa de miso. Retirar del fuego y dejar reposar unos 3 minutos tapado.
  9. Servir el trigo sarraceno hervido y por encima el estofado. Condimentar con  las semillas de sésamo ligeramente tostadas y el cebollino picado.

Receta en vídeo paso a paso de Estofado de Tempeh

Receta e imágenes por Alf Mota para Mimasa Ifigen 

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